Beautiful inside and out!

PECAN CHOCOLATE TORTE

Cake:

Vegetable Cooking Spray

1 cup broken pecans or walnuts

2 tablespoons flour

Pinch of salt

2 1/2 teaspoons baking powder

4 eggs

3/4 cup Nature Sweet Crystals

1/2 teaspoon vanilla

1/8 teaspoon cinnamon

1/4 cup sugar free hazelnut syrup

Frosting:

1 1/2 cups heavy whipping cream

1/2 cup plus 1 tablespoon Splenda

6 tablespoons unsweetened cocoa powder

1/4 teaspoon cinnamon

Preheat oven to 350 degrees.  Coat two 8-inch round cakes pans with vegetable cooking spray and set aside.  Place a medium bowl and electric mixer beaters in the freezer.

In a small bowl combine pecans, flour, salt, and baking powder.  In a blender or food processor, add eggs, NS crystals, and vanilla.  Process for 30 seconds.  Add the nut mixture.  Cover and process until smooth; about 1 1/2 minutes.  Divide batter between prepared cake pans.  (It will seem like a very little amount of batter.)

Bake for 15-25 minutes or until top springs back when lightly touched.  (Centers may appear fallen slightly.)  Cool in pans on wire racks for 10 minutes and then loosen cakes and remove from pans.  Return to racks and cool completely.

In the chilled bowl whip the heavy cream until soft mounds form.  Add the Splenda, unsweeted cocoa powder, and cinnamon.  Beat until just combined.  Return to the fridge until ready to use.

To assemble the cake:  Split each layer in half, horizontally, with a serrated knife.  Brush at least two of the layers with the hazelnut syrup.  Place one on a plate and spread 1/3 cup of frosting.  Repeat until you’ve used all the layers.  Frost the top and sides of the cake.  Garnish with berries, or chocolate curls if desired.  Makes 16 servings.

Per Serving: 152 Cal; 3 g Protein; 11 g Tot Fat; 3 g Carb; 1 g Fiber; 0 g Sugar; 62 mg Sodium

PECAN CHOCOLATE TORTE

A beautiful cake with very little flour – so no need to panic about the simple carbs.  I love that it goes together quickly and looks so impressive.  Crushed berries would be perfect to nestle between the layers, too.

(Take a peek at the inside, below…)

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Cake:

Vegetable Cooking Spray

1 cup broken pecans or walnuts

2 tablespoons flour

Pinch of salt

2 1/2 teaspoons baking powder

4 eggs

3/4 cup Whey Low Granular

1/2 teaspoon vanilla

1/8 teaspoon cinnamon

1/4 cup sugar free hazelnut syrup

~~~~~

Frosting:

1 1/2 cups heavy whipping cream

1/2 cup plus 1 tablespoon Splenda

6 tablespoons unsweetened cocoa powder

1/4 teaspoon cinnamon

~~~~~

Preheat oven to 350 degrees.  Coat two 8-inch round cakes pans with vegetable cooking spray and set aside.  Place a medium bowl and electric mixer beaters in the freezer.

In a small bowl combine pecans, flour, salt, and baking powder.  In a blender or food processor, add eggs, sugar sub, and vanilla.  Process for 30 seconds.  Add the nut mixture.  Cover and process until smooth; about 1 1/2 minutes.  Divide batter between prepared cake pans.  (It will seem like a very little amount of batter.)

Bake for 15-25 minutes or until top springs back when lightly touched.  (Centers may appear fallen slightly.)  Cool in pans on wire racks for 10 minutes and then loosen cakes and remove from pans.  Return to racks and cool completely.

.

In the chilled bowl whip the heavy cream until soft mounds form.  Add the Splenda, unsweeted cocoa powder, and cinnamon.  Beat until just combined.  Return to the fridge until ready to use.

To assemble the cake:  Split each layer in half, horizontally, with a serrated knife.  Brush at least two of the layers with the hazelnut syrup.  Place one on a plate and spread 1/3 cup of frosting.  Repeat until you’ve used all the layers.  Frost the top and sides of the cake.  Garnish with berries, or chocolate curls if desired.  Makes 16 servings.

Per Serving: 152 Cal; 3 g Protein; 11 g Tot Fat; 3 g Carb; 1 g Fiber; 0 g Sugar; 62 mg Sodium